Pepperoni and Cheese Pizza Pull Apart Bread Tailgate #SundaySupper

Are you ready for some football food?

This week our #SundaySupper family is kicking off the start of football season by preparing our favorite tailgating treats! Nothing says GO TEAM like a group of friends all digging into my perfectly puffed Pepperoni and Cheese Pull Apart Bread!

Directions
1. Preheat oven to 375 degrees F
2. Separate pizza dough into small bite sized pieces.
3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
4. Layer dough pieces in bottom of your Bundt Pan
, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat all three layers again in the same order, and then end with final layer of dough pieces.

5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the Bundt Panin one piece.

7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

I usually layer until about 2/3 of the pan is full. When I make this bread I definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperaure, which makes it a great option if you are tailgating at the game or heading ove to a friend’s house. And if you do decide to make the larger version, don’t worry. It’s pretty tasty leftover too, so you can be sure it won’t be around for long. You can also edit this recipe to create a delicious Garlic Parmesan Pull Apart to accompany any Italian themed dinner. YUM!

Now run! Go Long!
Head on over and check out some of these incredible gameday recipes to feed your home team!

Don’t forget! If you happen to be just hanging around on Sunday, feel free to join the #SundaySupper family on Twitter throughout the day. We’ll also be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat to discuss our tailgating recipes! All you have to do is follow the #SundaySupper hashtag! On Pinterest, check out the group’s incredible pictures and recipes on our #SundaySupper Pinterest board!

Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat all three layers again in the same order, and then end with final layer of dough pieces.

Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min

Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.

Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

I use an oil flavored with basil and parmesan. I think it adds to the layers of flavor with the garlic powder. You could easily use a good tasting olive oil and add some other spices that you enjoy, like an italian blend. It’s all on what you like. Enjoy!

Yes. I do piece the dough out and toss it in the dipping oil. That way it’s easy to pull apart into pieces. Def let me know if you do a gluten free version. I have friends that would prob love to see it!

Yep, this is going on the menu, possibly this week. The girls are going to love this! Maurene has just started enjoying the flavors of pizza but she eats it one ingredient at a time. I bet this would get her over that quirk.

I use a parmesan & basil flavored oil, but that suits my taste. You could use any flavor that suits you, garlic, italian, etc. Or to save the fat, you could also just use fresh or dried Italian seasoning.

I would definitely start with decreasing the cook time, Chris. Plus maybe the dough was a little dry. The pepperoni, cheese and dipping oil should provide plenty of moisture.
Good luck! Let me know how it goes!

Julie, did you say you used boboli pie crusts? If so, that dough is already prebaked, and it will not work the same as raw dough. Feel free to email me if you want to chat about how to make the recipe a success for you. 🙂

This truly does look awesome – I feel like I can smell it from here! 🙂 I am wracking my brain trying to figure out how to make this without meat for my vegetarian daughter…and not just have cheesy bread. Do you have any ideas for non-meat mix-ins??

You could do any pizza toppings that you like really, just watch the moisture content so the bread doesn’t get too soggy inside. Does your daughter like any of the meat substitute items? If she does, maybe try a faux sausage or I think they even have a faux pepperoni. 🙂

Hi Kerri! Great question! I would think a loaf pan would work by using a smaller qty or ingredients. You could probably even use a round cake pan starting with dough, then pepperoni, then cheese and then end with dough again. I think I need to do some experimenting myself this weekend. 🙂

This looks fabulous and going on our Super Bowl menu! 1 quick question…I’m unclear from the recipe, is there only 2 layers of the dough…the one you start with and then the one to top it all off?
Thanks!
Deb

Remember the dough will spread as it bakes so the layers of dough pieces can have small spaces. It does not need to be a solid layer of dough pieces. 🙂
It also does not have to be three precise layers. It’s a pull apart. Have fun with it and don’t try and make it perfect. I am sure it will be delicious!

KP~this looks so very scrumptious..can’t wait to make!! BUT I do have a question, that need clarification on.. the pre-made pizza dough, can that be the pizza dough from a can?? Like pillsbury or a store brand pre-made pizza dough that you would find in the refrigated case..starting to get a little nervous because that was what I bought to make this with and now just not sure if that’s what you used or something else. Read through all the wonderful comments but never saw this question being posed..saw one regarding frozen bread dough, but nothing refering to the ‘canned’ pizza dough.. thanks sooo much for your help!!

I have used both pre-made dough from my local grocery store (but not in a can), and made the dough from scratch. Both are fine. As for using the dough in the can, my mom made it that way growing up occasionally, so I am sure you are fine using what you bought. Let me know how everyone likes it. Enjoy!

I guess I was thinking along lines of a monkey bread that calls for canned biscuits… with using the dough from a can do you think that need to adjust cooking time or ingredients in any way?? Thanks so much for your response Karen!! Can’t wait to make for my meeting tonight, and share with all my girlfriends!

I have not made it with biscuit or canned dough in a long time. I can’t guarantee what time you need to bake yours, but start with 25-30 mins depending on how many layers you have, and then watch it closely from there. You don’t want to overcook it. Good luck!

When I make this again, I will definitely spray the pan with cooking spray first. It did not say to do this in the recipe and I thought the oil in the recipe would take care of it…wrong! My bread did NOT come out in one piece, more like a lot of pieces. LOL Very good, just need to spray next time.

In your pan non-stick, Cindy? Mine is and I do not spray it, but I had another person say their’s stuck too. I am guessing it may be the different brands of pans we all use. Hope it comes out better next time for you.

I agree. The pan needs to be sprayed. I did brush the pan with the oil, but it wasn’t enough. I had a very hard time getting it out of the pan and a couple of pieces stayed in it. It tasted good, so the next time I make this, I’ll definitely spray the pan. The creator of this recipe might want to add a note to tell people to spray the pan. I’m glad I waited before inviting anyone over to eat this since it didn’t look so pretty when we ate it. I also dabbed the oil on the dough instead of tossing it with it so my hands would stay clean.

Thanks for your feedback, Lori. As the creator of this recipe, I addressed the other reader’s comment as well, and I am guessing it must be because everyone uses different brands of pans.

I never spray my pan, and it’s a coated, standard size, Calphalon brand, fluted pan. Sorry some of your pieces stuck. It also may be that, I toss my dough in the oil to fully coat the the pieces, I may use more flavored oil than you and your dabbing method. Glad you still liked it.

Do you think I could use a garlic butter to coat the pieces in place of the dipping oil and then omit the garlic in the recipe? Little Ceasers sells a little package of the same butter they use on their bread sticks and I thought that would be good, but don’t know if that will bake right. Any thoughts?

Hi Rachel! I am sure you could use the dip from LC’s. It’s essentially margarine and garlic. Instead of coating each piece, I would drizzle it around in between pieces and layers. You don’t want it to be too buttery, but then again, maybe you do. 🙂 Butter is yummy! ha!

[…] busy, and that calls an easy dinner. If I had pizza dough on hand, I could make my Facebook famous Pepperoni and Mozzarella Pull Apart Bread. I didn’t feel like making homemade dough, so I decided to try making a Double Cheese and […]

You can honestly use any pan. Try a small loaf pan or even a round cake pan, but just don’t add too many layers. You can even try making mini versions by adding your ingredients into a muffin tin, and reducing the bake time. Get creative and give it a whirl!

We just whipped it up and stuck it in the oven will let everyone know how it is. I’m sure it will be amazing! Thank you Karen for this awesome recipe. I always loved the rip n dip’s they sell in my work’s vending machine I am sure this will blow them out of the water!

I love this recipe. The first one I made came out delicious! The second one I made, I accidently grabbed wheat pizza dough (was not paying attention to the labels). The dough didn’t bubble up as much and came out kind of hard and wasn’t anywhere near as enjoyable. Just a heads up, I would not use wheat dough, or at least cook it for a shorter amount of time.

Sorry it didn’t turn out for you. Was the bread browned on top when you took it out. Ovens do vary, so I am guessing you could have cooked it longer in your own oven.
How many layers did you put in the pan?

I use a 10 inch non-stick version that is linked above in the post. Depending on your own pan, you may need some non-stick spray. I don’t use it because of the dipping oil I use, but some readers have advised their bread stuck without it. It’s your choice. You know your own pan best. Happy baking!

Meet KP

Hi! I'm KP! Welcome to the heart of our home - the kitchen. When you visit, you'll always find good food, lively conversation and tons of laughter. I'd love for you to join my family in our culinary and family adventures around Atlanta (and beyond). Learn more about KP...

Archives

Archives

Meet KP

Hi! I'm Karen and I want to welcome you into my kitchen - the heart of our home. When you visit, you'll always find good food, lively conversation and tons of laughter. I'd love for you to join my family in our culinary and family adventures around Atlanta (and beyond).Learn more about KP...